June 2020

Nathan’s Story

By Nathan Lane

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Nathan Lane

Chef at world’s best restaurants 

Since Nathan finished at University College Birmingham, he has worked at some of the very best restaurants in the world.

With fantastic training and placements under his belt, Nathan was first snapped up by Michelin-starred The Ritz in London.

Since then, he has worked everywhere from New York’s Eleven Madison Park, Geranium in Copenhagen, Paris’s Pavillion Ledoyen and Simon Rogan’s new Roganic in Hong Kong. 

His latest career move was to Dublin’s two Michelin star restaurant, The Greenhouse.

Supported by UCB, he has represented Great Britain in the world finals of the prestigious Bocuse d’Or, brought home a silver and bronze as part of the National English Junior Team in the Culinary Olympics, and won the British Culinary Federation’s Young Chef of the Year.

Nathan said: “Without a doubt, I wouldn’t be where I am without University College Birmingham. I dedicated my life to my studies to become the very best I could be. My lecturers noticed this and worked hard to help me succeed. 

“I had the most amazing opportunities, including being selected to work at a beautiful Danish restaurant on the coast of Sønderborg to assisting chef lecturer Anthony Wright in the Bocuse d’Or, seeing things 18-year-olds don’t normally get to see.”

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